Seared Salmon with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a delicious, nutrient-packed dinner featuring a perfectly seared salmon fillet paired with crisp, roasted asparagus and a creamy cauliflower mash. The dish is elevated with a drizzle of olive oil and subtle seasonings, providing a satisfying balance of lean protein and fresh vegetables.

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NUTRITION

465kcal
Protein
45.5g
Fat
31.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus by snapping off the woody ends. Toss the asparagus with half of the olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, steam the cauliflower florets until they become very soft, about 8-10 minutes.

  • 4

    While the cauliflower is steaming, heat a non-stick skillet over medium-high heat. Pat the 7-ounce salmon fillet dry, season generously with salt, pepper, and garlic powder.

  • 5

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Drizzle a little lemon juice over the salmon during the last minute of cooking for brightness.

  • 6

    Drain the steamed cauliflower and transfer it to a bowl. Add the remaining half tablespoon of olive oil along with a pinch of salt and pepper. Mash until smooth, adjusting seasoning as needed.

  • 7

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Finish with an extra drizzle of lemon juice if desired.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a delicious, nutrient-packed dinner featuring a perfectly seared salmon fillet paired with crisp, roasted asparagus and a creamy cauliflower mash. The dish is elevated with a drizzle of olive oil and subtle seasonings, providing a satisfying balance of lean protein and fresh vegetables.

NUTRITION

465kcal
Protein
45.5g
Fat
31.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus by snapping off the woody ends. Toss the asparagus with half of the olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, steam the cauliflower florets until they become very soft, about 8-10 minutes.

  • 4

    While the cauliflower is steaming, heat a non-stick skillet over medium-high heat. Pat the 7-ounce salmon fillet dry, season generously with salt, pepper, and garlic powder.

  • 5

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the salmon is just cooked through. Drizzle a little lemon juice over the salmon during the last minute of cooking for brightness.

  • 6

    Drain the steamed cauliflower and transfer it to a bowl. Add the remaining half tablespoon of olive oil along with a pinch of salt and pepper. Mash until smooth, adjusting seasoning as needed.

  • 7

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Finish with an extra drizzle of lemon juice if desired.